In previous editions, this health blog began to treat the topic of celiaquía, an illness that affects approximately one of the hundred persons. In the latter journalistic note, there will be mentioned some information to have account and that are really important.
Different types of celiaquía exist; each of them with your own characteristics. Although the classic celiaquía is the easiest to detect, according to the Wikipedia web site, also they exist the potential; the silente; the latent one; and the refractory one.
The loss of weight and of the appetite, fatigue, vomiting, diarrhea, loss of muscular mass, delay of the growth and abdominal pains, there are some of the symptoms across which this illness is evident usually, as he publishes the web site of the Federation of Associations of Celíacos of Spain (FACE).
Although in some cases the celiaquía is asymptomatic, of having some of the symptoms previously described it is necessary to consult the personal doctor, because no person is free to contract this illness, since it can to appear so much in the childhood, in the adolescence, in the youth in the adulthood or in the old age.
Free gluten diet
At present, and in the full XXIst century, the only way of treating this illness is to support a completely free healthy gluten diet (some of the recommended food, and that yes can be consumed, are the milk; fresh meat and fish; eggs; fruits and vegetables; between others). It is important to emphasize that this diet will have to be realized of strict form and of for life.
As regards this topic, the most common complaints of the patients celíacos are related at the current prices of the foodstuff without gluten, since these are many other expensive ones than the common food.
It is important to add that, some months ago, the Senators' Chamber of Spain listened to the voices of all the persons who suffer of celiaquía, who live in the Spanish territory, and who for time ask think about them.
In this occasion, it was solved to approve a series of measurements directed to the coeliac ones as, for example, the necessary inclusion of menus with free gluten plates or the correct labeling of the food that do not possess gluten, he informed the web ADN.es, which gathered informations of the agency EFE.
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